Cookbook author Kerry Dunnington, Hopkins students, and Bon Appétit staff visit the Center for a Livable Future’s Aquaponics Project to learn more about two key ingredients in Kerry’s demo: tilapia and sorrel.
An “Extreme Flavorist” Spices Up the Musical Instrument Museum
The herb and spice farm Arizona Herb Daddy delivers the most extraordinary flavors to our Café Allegro team at the Musical Instrument Museum in Phoenix.
Washington University Dining Services Recognized for Waste Management Best Practices
The Bon Appétit team at Washington University in St. Louis (WUSTL) has long made fighting waste a top priority, whether it’s finding streamlining purchasing practices to reduce kitchen waste, coming up with creative ways to decrease overall waste, or fueling a fleet of trucks on used fryer oil.
Collaborating in the Community: A Delicious Lesson at Carleton College
Started by Firebellies in 2012, the Young Chefs program works in two school districts to empower and inspire at-risk youngsters through cooking.
Longtime CWRU Intern Bids a Fond Farewell
Keri Barron, a graduating marketing intern for Bon Appétit at Case Western Reserve University in Cleveland, reflects on the skills and lessons she’s learned.
Farmers’ Market Rounds Out Creation Stewardship Week at Biola
Bon Appétit and Biola University partnered for Creation Stewardship Week, a celebration to remind students and faculty of the responsibilities humans have to the planet and how personal decisions affect the world around us.
Genentech Celebrates Bon Appétit and Other Suppliers
Genentech presents their Bon Appétit team with the Outstanding Supplier for Environment & Sustainability award at Second Annual Roche Global Facilities Procurement Supplier Recognition event.
Local Kids Learn About a Future in Food Service
Bon Appétiters love what they do — and so opening the kitchen doors for behind-the-scenes tours is one of their favorite activities. On a weekday afternoon not long ago, several Northern California teams shared their passion with a group of enthusiastic middle school kids.
Café’s Herb Wall Targets the Senses
Even though Café Target is on the second floor of the Target Headquarters office towers in Minneapolis, it has the freshest herbs growing onsite — thanks to a customized vertical planting wall.
Young Farmer Grows Up with Bon Appétit
Longtime Bravo readers may remember Hunter Amlie, the cool 4-year-old with the sunglasses featured on the cover of spring 2009. And now, Hunter is Bon Appétit’s youngest Farm to Fork vendor!